How We Make Chocolate

Once you taste GODIVA chocolate, you know that it’s delicious. But what you probably don’t know is how it got that way. Here we share our chocolate-making secrets with you, so that the next time you eat a piece of GODIVA chocolate, you will understand what makes it taste so good.

It All Starts With Beans

To us, chocolate making is a real art. It starts with the most precious ingredient – the cocoa bean, which grows on trees in large cocoa pods. Cocoa beans grow best in the tropics along the equator, most notably in Africa, Central & South America, and parts of Asia. Our cocoa beans are sourced directly from the cocoa farmers, who have a commitment to cultivating the highest quality cocoa beans.

Once harvested, cocoa beans are fermented and dried before being carefully examined for quality. Our beans, the best you can get, are shelled to reveal cocoa nibs, which are roasted to bring out their extraordinary aromas. 

The next step is creating the cocoa liquor, the most important ingredient in chocolate. Cocoa liquor is created by grinding the nibs into a very fine liquid comprised of cocoa butter and cocoa solids. GODIVA takes care to grind the nibs into extremely fine particle

Next We Add More Good Stuff

Unlike brands that rely heavily on artificial flavors and preservatives, when you buy GODIVA you’re buying chocolate made from only the highest quality ingredients.

Grade A dairy butter and heavy cream are used in large quantity in the formulation of our fillings – something that is rarely done by American candy manufacturers.

U.S. Grade #1 nutmeats earn our nut confections high distinction. Notably, many of our chocolates contain hazelnut praline, a favorite European nut filling that is in keeping with our Belgian heritage.

Real cherries that contain no food coloring are used to make our famous Cherry Cordials. For other fruit-filled confections, we use fruits that undergo a special drying process to capture the freshness that is lost during conventional freezing. Pure, additive-free cherry and raspberry juices give flavor to our Cherry and Raspberry Buttercreams that simply cannot be matched.

We Use Exclusive Belgian Recipes

Any time you enjoy a piece of GODIVA Dark, Milk or White Chocolate, you are tasting a one-of-a-kind Belgian recipe. Here’s what goes into each type of chocolate.

  • GODIVA Dark Chocolate is made from cocoa liquor, cocoa butter, and sugar that together deliver a rich flavor and texture. Cacao percentages refer to the amount of the recipe that is made from the cocoa bean. In chocolate that has a very high percentage of cacao, the strong and deep characteristics of the cocoa bean become more prominent. There is less sugar, so the chocolate is less sweet.

  • GODIVA Milk Chocolate also includes cocoa liquor, cocoa butter, and sugar. The addition of milk brings a new characteristic of sweetness and creaminess. Milk chocolates tend to have a lower percentage of cacao, and therefore tend to be sweeter than dark chocolate.

  • GODIVA White Chocolate is made of cocoa butter, sugar, and milk, but does not contain any cocoa solids. It is the sweetest of the three types of chocolate.

We Finish With Our Signature Shapes and Styles

GODIVA chocolates are known as much for their appearance as they are for their refined taste. When you look at our creations, you see all the signs of fine chocolate: consistent color and a natural-looking, satiny sheen that’s free of air bubbles or other blemishes. You also see the high degree of craftsmanship in our shapes and designs – a decidedly Belgian attribute. We achieve this by using two artisanal methods.

  • Enrobing involves coating a formed center, like rich caramel, with smooth, melted chocolate. This method is used in the creation of our Dark Chocolate Truffle, French Vanilla Truffle, and Milk Caramel Embrace, among others.

  • Shell-molding is the method used to produce most GODIVA chocolates. Practiced extensively in Europe, the process begins with a mold composed of intricately designed "impressions." Each cavity is filled with melted, tempered chocolate. The mold is inverted and most of the chocolate runs out. It is then cooled, which solidifies the remaining chocolate, forming a "shell." Next, the shell is filled with a center, allowing enough space for a thin layer of melted chocolate to be layered over the filling. After cooling, the chocolates are released from the mold. This method is used in the creation of our Milk Chocolate Bliss, Midnight Swirl, and Dark Lion of Belgium, among others.

    GODIVA produces some symmetrical shell-molded confections by "book-molding" two identical filled molds together. The Heart, Walnut, Chestnut, and Scallop, are among our book-molded creations.

    The shell-molding process has enabled GODIVA to design unique molds, resulting in stylish, sophisticated creations that are easily recognized as ours.